Garlic and rosemary are two ingredients with powerful nutrient profiles. Garlic has been used for centuries as an anti-microbial agent and for its heart health properties, due to the naturally occurring sulfuric compound allicin. Additionally, rosemary contains compounds that may improve concentration and stimulate the immune system. Together, these Mediterranean flavors blend nicely in this simple white bean spread perfect for sandwiches or crudité platters.
YIELDS 2.5 Cups
1 3/4 cup cooked cannelloni beans (or 1 can, drained and rinsed)
1/4 cup olive oil, plus additional for topping
2 Tbs. white wine vinegar
6 large garlic cloves, peeled and roughly chopped
1 Tbs. packed fresh rosemary, roughly chopped
1 tsp. sea salt
Freshly ground black pepper, to taste
1. Add all ingredients in a food processor, secure lid, and process for 1 minute. Turn off processor, open lid and scrape down the sides.
2. Secure lid and pulse until smooth. Be careful not to over-process the spread as texture may become gummy.
3. Spoon spread into a small dish or jar and drizzle with additional olive oil and a sprig of rosemary before serving.